3 medium sweet potatoes, such as Garnet or Jewel, peeled (about 2 pounds)
1 apple, cut into fourths and cored (I love using a tart variety, such as Granny Smith)
3 tablespoons unsalted butter, unrefined coconut oil or unrefined extra virgin olive oil
Sea salt and ground black pepper
½ cup water or apple juice
1-2 Tablespoons 100% pure maple syrup (use less if you use juice)
Instructions
Shred the sweet potatoes and apple in a food processor fitted with the grater attachment.
Melt the butter in a large skillet (if you don’t have a large one, do this in two batches. I used a 12-inch.) Add the shredded sweet potatoes and apple and season with sea salt (I use about ½ teaspoon) and black pepper to taste. Saute, stirring occasionally so that the mixture doesn’t stick, about 5 minutes.
Once the sweet potatoes don’t look so raw anymore, stir in the water/juice and maple syrup and bring to a simmer. Cook another 5 minutes or until sweet potatoes achieve desired tenderness. Taste for seasoning.
Recipe by Pamela Salzman at https://pamelasalzman.com/shredded-sweet-potatoes-and-apple/